Carvalho Walter, Silva Silvio S, Converti Attilio, Vitolo Michele, Felipe Maria G A, Roberto Inês C, Silva Messias B, Mancilha Ismael M
Department of Biotechnology, Faculty of Chemical Engineering of Lorena, Rodovia Itajubá, SP, Brazil.
Appl Biochem Biotechnol. 2002 Spring;98-100:489-96. doi: 10.1385/abab:98-100:1-9:489.
Candida guilliermondii cells were immobilized in Ca-alginate beads and used for xylitol production from concentrated sugarcane bagasse hydrolysate. A full factorial design was employed to determine whether variations in the immobilization conditions would have any effects on the beads, chemical stability and on the xylitol production rates. Duplicate fermentation runs were carried out in 125-mL Erlenmeyer flasks maintained in a rotatory shaker at 30 degrees C and 200 rpm for 72 h. Samples were periodically analyzed to monitor xylose and acetic acid consumption, xylitol production, free cell growth, and bead solubilization. Concentrations of sodium alginate at 20.0 g/L and calcium chloride at 11.0 g/L and bead curing time of 24 h represented the most appropriate immobilization conditions within the range of conditions tested.
季也蒙念珠菌细胞被固定在海藻酸钙珠中，并用于从浓缩甘蔗渣水解物中生产木糖醇。采用全因子设计来确定固定化条件的变化是否会对珠子、化学稳定性以及木糖醇产率产生任何影响。在125毫升锥形瓶中进行重复发酵实验，锥形瓶置于旋转摇床上，在30℃和200转/分钟的条件下培养72小时。定期对样品进行分析，以监测木糖和乙酸的消耗、木糖醇的产生、游离细胞的生长以及珠子的溶解情况。在测试的条件范围内，20.0克/升的海藻酸钠浓度、11.0克/升的氯化钙浓度以及24小时的珠子固化时间代表了最合适的固定化条件。
